* Exported from MasterCook *
Creamy Parmigiano-Reggiano Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/2 cup onion-garlic puree -- see below
1 cup whole milk
1 tablespoon cornstarch
1/2 cup grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
salt and freshly-ground black pepper -- to taste
Heat the onion-garlic puree in a small saucepan over medium heat.
Meanwhile, in a small bowl, whisk the milk into the cornstarch.
Whisk the cornstarch mixture into the garlic-onion puree. Raise the heat to high and bring the mixture to a boil, whisking constantly. Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.
Add the cheese and nutmeg to the sauce and whisk until melted. Season with salt and pepper to taste. Serve, or store in a covered container in the refrigerator for up to 3 days.
Makes 1 1/2 cups (6 one-quarter cup servings).
AuthorNote: Toss this creamy sauce with hot cooked pasta, or drizzle it over steamed broccoli or roasted Brussels sprouts.
Per one-quarter cup serving: 66 calories, 3.3g fat (45%); 5g carbs; 0g fiber; 4g protein; 10 mg cholesterol; 265 mg sodium.
Onion-Garlic Puree
1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 cup water
salt and freshly-ground black pepper, to taste
Combine the onion, garlic, and water in a microwaveable-
Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.
Makes 1 cup (4 quarter-cup servings).
Source:
"Now Eat This! 150 of America's Favorite Comfort Foods all Under 350 Calories by Rocco Dispirito, 2010."
S(Formatted by Chupa Babi):
"March 2010"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 61 Calories; 3g Fat (50.4% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 3562 0 0
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